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Literature summary for 4.2.2.10 extracted from

  • Yadav, S.; Shastri, N.V.
    Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation (2007), Indian J. Biochem. Biophys., 44, 247-251.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
Ag+
-
Penicillium oxalicum
Mo4+
-
Penicillium oxalicum
Pb2+
-
Penicillium oxalicum
Tannic acid
-
Penicillium oxalicum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
additional information citrus pectin: 1.1 mg/ml Penicillium oxalicum

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
Penicillium oxalicum
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
50000
-
x * 50000, SDS-PAGE Penicillium oxalicum

Organism

Organism UniProt Comment Textmining
Penicillium oxalicum
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Penicillium oxalicum

Source Tissue

Source Tissue Comment Organism Textmining

Subunits

Subunits Comment Organism
? x * 50000, SDS-PAGE Penicillium oxalicum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
Penicillium oxalicum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
Penicillium oxalicum

pI Value

Organism Comment pI Value Maximum pI Value
Penicillium oxalicum
-
-
5